CLAUDIO PASQUARELLI

The chefs who have chosen Lavazza for their restaurants

Claudio is an experimenter and a highly disciplined professional who started out at catering school in Genoa, before embarking on his dream of working in a high class restaurant in Bergeggi, the place where he was born. His philosophy in the kitchen is “keep busy without overdoing it”: he respects the exquisite produce that the land and sea have to offer, without removing their identity. His food is simple yet sophisticated, harmonious and never mundane: a permanent tribute to Liguria. His Michelin star is well-deserved.